Perfect Chocolate Buttercream Frosting Recipe
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Chocolate buttercream frosting is an essential recipe. Rich, soft, creamy, and delicious, my recipe for chocolate buttercream is easy to make and simple to pipe and decorate for cakes, cupcakes, and other desserts. It is the best I’ve ever tasted and pairs perfectly with my favorite chocolate cake recipe.
Why I Love This Recipe
This recipe has a rich chocolate taste and a smooth and creamy texture. Made from just six simple ingredients, this buttercream frosting comes together quickly. This recipe yields enough to frost a three-layer cake or three dozen cupcakes beautifully. It stores well if I need to make it ahead.
Ingredients to Use & Why
You’ll need these ingredients to make this frosting.
- Butter – Use softened butter for the creamiest frosting. If you use butter that has not been properly softened, the butter will not mix appropriately with the other ingredients for the frosting.
- Unsweetened cocoa powder—The chocolate flavor in this frosting comes from the cocoa powder. You can use natural or Dutch-processed. You can also use raw cacao powder if you prefer. Cacao powder is pure cacao bean powder and is less processed than either natural or Dutch-processed. You may choose to use a bit less cacao powder, as it can have a richer taste.
- Confectioner’s sugar (also called powdered sugar and icing sugar) adds sweetness to the finished frosting. Since confectioner’s sugar is a fine-grain sugar, it combines easily with the other ingredients for the creamiest texture.
- Milk—Whole milk, heavy cream, or half-and-half have a higher fat content than reduced-fat milk. This adds creaminess and stability to the frosting. Make sure that the milk used is at room temperature. Cold milk can separate and cause the frosting to have a grainy texture.
- Vanilla extract—Use pure vanilla extract rather than vanilla flavoring for the best flavor. I love to use my homemade vanilla extract (such a simple recipe!).
- Espresso powder – While optional, I highly recommend adding espresso powder to chocolate recipes. Like vanilla extract brings out the flavor in sweet recipes, espresso powder further enhances the chocolate flavor in chocolate recipes. It is easy to make your own and is available in many grocery stores, cooking supply stores, or online.
How to Make Chocolate Buttercream Frosting
Chocolate Buttercream Frosting is incredibly easy to make and takes about 10 minutes from start to finish!
- Beat the cocoa powder and butter until creamy. Whisk through the cocoa powder in a large bowl to remove any lumps. Add the softened butter and cream together until well combined and creamy.
- Add the sugar and milk. Alternately mix in the confectioner’s sugar and the milk. After each addition, mix on HIGH speed for about a minute. This is a key step and makes the frosting fluffy and delicious!
- Add vanilla extract and espresso powder. Mix in the vanilla and espresso powder until well combined.
How to Tell When Buttercream Frosting is Done
Swipe a kitchen spoon back and forth through the buttercream frosting. It is ready if it is fluffy, creamy, smooth, and holds shape. If too dry? Add more milk, a tablespoon at a time, until it reaches the desired consistency. If too wet? Add more confectioner’s sugar, a tablespoon at a time, until the frosting holds its form.
Thankfully, this chocolate buttercream comes together quickly and makes plenty to frost a three-layer cake or three dozen cupcakes beautifully.
Storage Tips
Refrigerator: Place frosting in an airtight container. Refrigerate for up to 5 days. Once ready to use, remove from the refrigerator and allow to reach room temperature, then whisk well to fluff the frosting.
Freeze: Place frosting in an airtight, freezer-safe container and freeze for up to 3 months. Once ready to use, place in refrigerator overnight to thaw, then remove from fridge for a short time prior to use as described previously and whisk to fluff the frosting.
Vanilla Cake with Chocolate Buttercream Frosting
More Favorite Frosting Recipes
Strawberry Buttercream Frosting
Here’s my Perfect Chocolate Buttercream Frosting Recipe. I can’t wait to hear how you love it.
Perfect Chocolate Buttercream Frosting Recipe
Ingredients
- 1½ cups (339 g) butter, softened
- 1 cup (84 g) unsweetened cocoa powder
- 5 cups (567.5 g) confectioner’s sugar
- ½ cup (113.5 g) milk, whole, half and half, or heavy cream preferred
- 2 teaspoons (9 g) vanilla extract
- ½ teaspoon (1 g) espresso powder
Instructions
- Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add confectioner's sugar to a large bowl. Whisk through to remove any lumps. Alternatively, you may sift the confectioner's sugar into the large bowl. Add the confectioner's sugar and milk to the cocoa mixture by adding 1 cup of confectioner's sugar followed by about a tablespoon of milk. After each addition has been combined, turn the mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
- Add vanilla extract and espresso powder and combine well.
- If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This is hands-down the best chocolate frosting recipe I have ever tasted.
I can’t wait to make this for my husbands birthday Nov 2nd he loves chocolate cake I do have a question though I noticed you had 3 different types of milk and 3 different oils ( for the cake that is) which do you use ? I want to make a carbon copy of your famous chocolate cake 😂 Im a great cook but not so much baker🤞 lol
Sonja, I usually make this cake with whole milk and vegetable oil but you can use the others if you wish. Hope your husband has a happy birthday.
What can I substitute for vanilla extract? I can’t have anything with alcohol in it so any type of extract would not work 🙁
Asfa, there are brands of alcohol-free vanilla extract you could use. Some people recommend using the same amount of maple syrup as the vanilla extract in the recipe though I have not tried it.
Hi,
Will this chocolate buttercream hold up under fondant? First time trying this recipe and I’m so excited! I did try your chocolate cake and your strawberry cake, which by the way are AMAZING!!
Mary, I haven’t used this buttercream under fondant so I can’t tell you from experience how it will hold up. Other people have commented that they have done it successfully. I’m so glad you love the chocolate and strawberry cakes. Thanks!
Do I need to double the recipe for a 2 layer cake?
No, you won’t need to double this recipe. As I state in the post, this recipe is enough to frost a 3 layer cake.
I am making a cake for my son’s 3rd birthday, and needed chocolate icing to do a construction theme. I wanted to use America’s Test Kitchen recipe, but I don’t have time for a bain marie or water bath. I made this mostly as is, I only used 7 tbs of milk (there are 8 in .5 c) and I didn’t use espresso powder. I also used unsalted butter, and added literally 2 pinches of salt. This is so fluffy, balanced, and creamy. I just made and tasted it, i haven’t frosted with it yet, but it looks like it will do beautifully. So happy with this recipe!
Emily, I’m so happy your cake turned out well for your first time. I hope your son has an amazing 3rd birthday. Those birthdays are so special when they are little. It brought back memories of my son’s 3rd birthday. Thank you!
Perfect buttercream! I would not change a thing. Thank you for this easy delucious recipe!
Thanks, Victoria!
Its really the best choclate cake I have ever made! Thank you!
Thanks, Claudia!
This is the best frosting I have ever had. I added an 8oz package of cream cheese to it and for me it was really good. The cake recipe turned out awesome as well. Thank you for your wonderful recipes. How long can I keep this refrigerated before it will go bad?
It should keep in the refrigerator about 5 to 6 days, Heather, if kept airtight so it doesn’t dry out. Hope this helps!
hi, would i be able to make this frosting ahead of time and leave it in the fridge until i use it
Victoria, you can make this frosting ahead and always store it in the refrigerator or freeze it. If you refrigerate it, it’s good in the fridge for about 3 – 5 days. Just make sure you store it in an airtight container. If you want to freeze it, put in a freezer safe, airtight food storage container and freeze for up to 3 months. When ready to use after freezing, remove from freezer and place it in the fridge overnight to thaw. Right before you get ready to frost your cake, allow the frosting to come to room temperature and mix it well again to make it fluffy before using.